Frosted Chocolate Chip Brownies Recipe

These moist, cake-like brownies are so chocolaty-good that they'll go fast at any get-together. The sour cream ifrosting gives these yummy squares a little tang that makes them seem special. —Conni Poto, North Canton, Ohio

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Gradually add flour. Stir in chocolate chips and nuts.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Whisk in sour cream. Gradually stir in confectioners' sugar until smooth. Frost brownies. Cut into bars. Store in the refrigerator.Yield: 1 dozen.

Originally published as Frosted Chocolate Chip Brownies in Taste of Home
October/November 2007, p37

Sort By :

"For costing at least $7 a pan (and that's with buying all the ingredients on sale over the course of a few months), these brownies don't taste as good as the $1box of Betty Crocker brownie mix. To say we were disappointed would be an understatement, particularly with all the 5-star reviews. I used high-quality ingredients that I trust with all my other baking that turns out wonderful. The only new item was the can of chocolate syrup and I assume that was the culprit for the chalky taste and gluey texture. Not sure if the syrup should have been a specific brand. The texture of mine also looked nothing like the photo.

The frosting was tasty and set up nicely in the fridge, which is why I still gave the recipe 2 stars."